Eggplant Parmigiana

8
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In


"This isn't light eggplant parm.....this is full on meat sauce eggplant parm!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (539.8 g)
  • Calories 737.9
  • Total Fat - 52.6 g
  • Saturated Fat - 19 g
  • Cholesterol - 123 mg
  • Sodium - 1123 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 4 g
  • Sugars - 15 g
  • Protein - 43.8 g
  • Calcium - 700.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 27.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook ground round in a skillet until browned, stirring to crumble the meat. Drain, reserving 3 tablespoons drippings. Set the meat and drippings aside.

Step 2

Cook the sausage in the skillet until browned, stirring to crumble the sausage. Drain, set aside.

Step 3

Combine the ground round, reserved drippings, tomatoes, and the next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat for 2 hours. Remove and discard the bay leaves.

Step 4

Cut the eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium high heat until almost tender; drain.

Step 5

Spread 1 1/2 cups tomato mixture in a 13 x 9 x 2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated Parmesan cheese, sausage, and tomato mixture; repeat layers. Top with mozzarella cheese strips.

Step 6

Bake at 350° for 45 minutes or until lightly browned and thoroughly heated.

Tips & Variations


No special items needed.

Related

QueenBea

I made this as instructed and it was divine!!!

review by:
(5 Jul 2017)

Daily Inspiration

One of my favorite dishes - loved the sauce. All you need is a salad and you have a great meal. Made only a few changes - less sugar in the sauce and used less oil for the eggplant.

(14 Mar 2017)